Simply Recipes 2019 Meal Plan: June Week 4

This weekly meal plan lets you prepare dinner while creating small bites to serve at your 4th of July festivities! Get ready to savor Lime Chicken, Sheet Pan Salmon, and more!

This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and wife to a newly-retired soldier!

For me, the week leading up to most holidays is filled with bulk cooking, especially if I’m hosting!

For Independence Day next week, I’m going to open my home to friends. To maximize my time, I’m going to prep small bites for the party from dinner recipes I’m serving my family this week.

I’m a huge fan of freezer-meals and doubling recipes for the future parties, or to just make family dinner plans easier on me! I’ll save half of the Slow Cooker Mexican Pulled Pork for nachos, and top it with extra relish from the Hot Dogs with Pineapple Bacon Relish.

Planning ahead helps me enjoy the festivities while feeding our guests amazing dishes.

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Slow Cooker Mexican Pulled Pork

If you’re like us and never finish an entire batch of the meat from these tacos, save leftovers for another meal! Pack the meat in some juice from the slow cooker and freeze it for later.

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Sheet Pan Salmon with Broccoli - Ring the dinner bell!

I’m going to double the amount of rice from the Instant Pot and serve it with dinner tonight and tomorrow. Whenever I can save myself time after a long day at work, I’m going for it!

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Grilled Cilantro Lime Chicken on plate

If you have a diner who hates cilantro, use fresh ginger in its place. Serve this easy protein with leftover rice and a garden salad. If you’ve had your fill of chicken, substitute shrimp.

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Hot Dog with Pineapple Bacon Relish

Topping hot dogs with ketchup and mustard begins to wear on my family, so I swap the expected condiments for unique ingredients like this sweet and salty pineapple bacon relish. I'm making a double batch of the relish to use as a topping for those pulled pork nachos I’m planning for next week!

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Balsamic Risotto with Tomatoes and Basil

My basil plant is in overdrive, which is great because I need to take a break from the meaty dishes! My hack for this recipe is to double the amount of basil and tomatoes I need to prep, and use them for bruschetta at our get together.

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Marta Rivera

Marta Rivera is trained chef with over 20 years in the culinary field and the blogger behind Sense & Edibility. She graduated from the Baltimore International Culinary College with degrees in Culinary Arts and Classical Pastries. Her cookbook is Taste and See Cooks.

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